Cuban Ropa Vieja Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
3 1/2 lbs: Beef Chuck or Pot Roast,
1: Green bell pepper, cored,
-Salt & Fresh-Ground Pepper,
-seeded, and chopped
1/3 cup: Olive Oil,
1 cup: Tomato sauce,
1 cup: -Water,
1 tsp: Salt,
1 large: Yellow onion, peeled/sliced
1: Bay leaf,
2: Garlic Cloves, peeled
1/2 cup: Dry wine,
-and Crushed,
Directions:
Rub salt and pepper into the meat. Heat a large covered frying pan or
stove-top casserole and add a bit of the oil. Brown the meat well on
both sides, and then add about 1 cup of water. Cover and simmer
until very tender, about 2 hours. If the pan dries out during
cooking, add more water. Allow the meat to cool, covered, in the pan
juices. Remove the meat from the pan; debone and shred the meat. Set
aside in a bown, along with the pan juices.
Reheat the pan and add the remaining oil. Saute the onion and
garlic, just until clear. Add the green pepper and saute for a few
minutes more. Add the remaining ingredients, including the shredded
meat and juices. Cover and simmer on low heat for 15 to 20 minutes
more.
Serve with rice or salad.
From THE FRUGAL GOURMET ON OUR IMMIGRANT ANCESTORS, Avon Books 1990
Typed for you by Garner Miller From: Garner Miller
From: Helen Peagram Date: 09-18-94
Source from luhu.jp
stove-top casserole and add a bit of the oil. Brown the meat well on
both sides, and then add about 1 cup of water. Cover and simmer
until very tender, about 2 hours. If the pan dries out during
cooking, add more water. Allow the meat to cool, covered, in the pan
juices. Remove the meat from the pan; debone and shred the meat. Set
aside in a bown, along with the pan juices.
Reheat the pan and add the remaining oil. Saute the onion and
garlic, just until clear. Add the green pepper and saute for a few
minutes more. Add the remaining ingredients, including the shredded
meat and juices. Cover and simmer on low heat for 15 to 20 minutes
more.
Serve with rice or salad.
From THE FRUGAL GOURMET ON OUR IMMIGRANT ANCESTORS, Avon Books 1990
Typed for you by Garner Miller From: Garner Miller
From: Helen Peagram Date: 09-18-94
Source from luhu.jp